Monday, June 30, 2014

Tomato Basil Fettuccine

When I spent the CL Deal for Joe and Son’s Olive Oil, I bought a package of Pasta Mama’s tomato basil fettuccine pasta.  It is made by a small company in Richland, WA that says it only uses fresh ingredients.  Since it isn’t as processed as normal boxed pastas, it only required cooking for a few minutes.  I’ve only ever made boxed pasta – this one tasted much more flavorful and fresh.

Tomato Basil Fettuccini

  • 1-12 oz package Tomato Basil Fettuccine
  • 2 cups baby spinach
  • 3 cloves garlic
  • 1 cup tomato basil pasta sauce
  • 1 T olive oil
  • 1 t red pepper
  • 1 t black pepper
  • Dash of salt
  • Romano parmesan cheese, to taste

1. Put a large pot of water on the stovetop with a dash of salt to get it boiling. 
2. While the water heats up, peel and chop the garlic into small pieces.  Drizzle olive oil on a pan and sauté spinach with the garlic. Season with red & black pepper.
3. When the water is boiling, put the pasta in.  If it is fresh dried like mine, let it return to a boil and only cook it 2½ minutes.  If it is boxed, follow the box instructions.
4.  Drain the pasta and return to the large pot. 

5.  Add the spinach and pasta sauce to the pan and toss to coat the pasta.

6.  Serve and top with romano parmesan cheese.  

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